3 ingredient frozen banana bites.

Did you know frozen bananas taste just like ice cream? They get that same creamy texture with all the sweetness included. It's an amazing thing.

Chocolate chips+peanut butter+bananas are all you need to make these healthier, sweet tooth-satisfying bites that taste like ice cream. Genius, right?

~

Ingredients:

1/4 ish cup chocolate chips (per banana)

Peanut butter

Banana(s)

Directions:

1. Slice bananas and lay half of them flat on a parchment/wax/silicone covered baking sheet.
2. Spread about 1 tsp peanut butter on each banana slice (as shown in first photo below).
3. Top each peanut butter covered slice with the remaining plain banana slices (as shown in second photo below).
4. Freeze for at least 30 minutes. This will make the next step easier.
5. When banana bites are frozen, melt chocolate chips as directed on bag label. I used semi sweet but have also used vanilla almond bark with yummy results.
6. Dip each banana bite halfway in chocolate. Return to baking sheet. Alternatively, you could spoon chocolate over each bite instead of dipping. This may require more chocolate.
7. Return baking sheet to freezer and freeze until set. I left mine in an hour or two. When set, serve immediately or place banana bites in container and return to freezer. 

pretzel buckeyes.

Peanut butter + chocolate = pure bliss

^^

That right there is my favorite math equation. Ever. 

I have recently been enjoying peanut butter on a spoon and sprinkling chocolate chips on top. I read that on a food blog somewhere but can't remember which blog! Thank you to whoever shared that simple idea. I also love melting peanut butter and chocolate chips and dipping apple slices in it. And these. I love these.

They are simple and delicious- salty and sweet at the same time. A perfect bite sized treat. Grant who doesn't even like the pb+chocolate combination liked these- VICTORY!

I got this recipe from my sister's blog and I couldn't get enough- enjoy!!

~

pretzel buckeyes 

from the pajama chef

Ingredients:

• 1 cup creamy peanut butter
• 2 tablespoons butter, softened
• 1/2 cup powdered sugar + extra (if needed)
• 3/4 cup brown sugar
• Pretzels
• 12 ounce bag chocolate chips (semi sweet or milk chocolate)

Directions:

1. Line a baking sheet with wax paper, baking mat, or parchment. Set aside. Beat together peanut butter and butter with an electric mixer until well combined. Scrape down sides of the bowl, add powdered sugar and brown sugar, and beat again until fully mixed.  You don't want the dough to stick to your fingers so add more powdered sugar as needed. 
2. Roll peanut butter mixture into balls of about 1-2 teaspoons each and sandwich between two pretzels. Or alternately, you could spoon a dollop of the peanut butter mixture onto the pretzel and stack another pretzel on top. Place on prepared baking sheet and repeat until peanut butter mixture is gone. Place baking sheet in freezer for 30 minutes.
3. When nearing the end of the 30 minute period, melt chocolate in a metal bowl set over a pot of simmering water or in the microwave, as directed on package. You want the chocolate as smooth as possible. Dip each pretzel sandwich halfway into the melted chocolate and return to baking sheet. Refrigerate or freeze until chocolate is set.
4. The original recipes says these freeze well but we didn't need to do that ;)

chocolate swirled cream cheese chocolate chip cookies.

This is by far one of my new favorite cookie recipes.  You truly get the best of both worlds: a rich cream cheese chocolate chip cookie combined with a simple yet perfect chocolate cookie.  Since they are swirled, they look even prettier too!

These cookies take a bit of time to prepare since you have to make two different types of dough but it is still an easy, straightforward recipe. I had a blast making these and eating them too, of course! I hope you enjoy these gems as much as I did. 

~

chocolate swirled cream cheese chocolate chip cookies 

from averie cooks

Ingredients:

Cream Cheese Chocolate Chip Cookies:
1/2 cup (1 stick) unsalted butter, softened
1/4 cup original block cream cheese, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar (I used Stevia)
1 large egg
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
pinch salt, optional and to taste
1 1/4 cups semi-sweet chocolate chips (I used part mini, part normal sized chips)

Chocolate Cookies:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup dark or light brown sugar, packed
1 large egg
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon cornstarch
3/4 teaspoon baking soda
pinch salt, optional and to taste

Instructions:

1. First, make your cream cheese chocolate chip cookie dough. Put butter and cream cheese into mixer and beat until well combined. Add both sugars, egg, and vanilla. Beat until smooth.
2. Gradually add flour, cornstarch, and baking soda until just combined. Scrap down mixer as needed.
3. Gently fold or mix chocolate chips into batter.
4. If you only have one mixing bowl, transfer cream cheese chocolate chip cookie batter to another large bowl and place in refrigerator.
5. Begin making chocolate cookies in mixing bowl. I didn't wash mine out since the chocolate color will take over and you are using the same ingredients anyway.
6. Put butter and sugar into your mixing bowl and beat until soft, creamy, and well combined.
7. Add egg and vanilla extract and continue beating until well combined. Scrap down sides as needed.
8. Gradually add flour, cocoa, cornstarch, and baking soda. Mixing on low, just until combined.
9. Start with your cream cheese cookie dough. Using a small cookie scoop (or filling up a medium cookie scoop halfway), drop dough onto cookie sheet. I got 12 on a sheet.
10. You will do the same with your chocolate dough (using a cookie scoop, a spoon, or clean fingers) except you will place the chocolate dough on top of each ball of cream cheese dough. 
11. With clean hands, roll each mound of dough into a ball. Then, slightly flatten each dough ball.
    
    

     
    
    
12. Bake at 350 degrees F for 8-9 minutes (or 12-13 minutes for bakery sized cookies), just until edges are set. My edges weren't even brown yet but they firmed up and were perfect.
13. Repeat until your dough is gone. You will have slightly more cream cheese dough so you may have some plain cream cheese chocolate chip cookies (definitely nothing wrong with that!). I got 5 dozen cookies. The original recipe suggested making 15 bakery-sized swirl cookies and 1 dozen plain cream cheese chocolate chip.

pumpkin chocolate chip cookies.

I can't emphasize enough how happy I am it is finally pumpkin season! I have already made pumpkin smoothies, pumpkin pie oatmeal, and also these pumpkin cookies. 

If you are already pumpkin crazy like me, these cookies will be perfect for all your pumpkin- craving needs. They are super soft and are like pumpkin cake in cookie form!

~

pumpkin chocolate chip cookies 

 from i heart naptime

ingredients

• 1 cup pumpkin puree
• 1 egg
• 1/2 cup vegetable oil (I used canola)
• 1 cup white granulated sugar
• 2 cups all purpose flour
• 2 tsp baking powder
• 1 1/2 tsp cinnamon
• 1/2 tsp salt (I omitted)
• 1 tsp baking soda
• 1 tsp milk
• 1 Tbsp vanilla extract
• Chocolate chips*

instructions

1. Combine pumpkin, sugar, vegetable oil, and egg in a large bowl. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir into the wet ingredients. Add flour mixture to pumpkin mixture and mix well. Stir for about one minute.
2. Add vanilla and chocolate chips and stir until combined.
3. Line baking sheet with parchment paper. Drop cookies on by the spoonful. Bake at 350 for 10-12 minutes.

notes

*I used about 1/3 of an 11oz bag of mini semi sweet chocolate chips. An 11 oz bag is recommended.

Recipe makes about 3 dozen. Each cookie (WITHOUT chocolate chips) has 11.4 grams of carbohydrates. I didn't include chocolate chips in the carb count because I didn't measure my chocolate chips.

fudgy double chocolate zucchini cookies.

I love soft, fudgy, chocolatey cookies! I was so excited to find this one that includes zucchini. Zucchini makes cookies like these super moist and soft. Since we still have zucchini coming out of our ears so I had to bake up something delicious with it. They have been so large that they don't work very well for sauteing but they are perfect for baked goods. 

Oh and the zucchini in these cookies make them totally healthy ;)

~

fudgy double chocolate zucchini cookies 

from an oregon cottage

5 tbsp butter
1/2 cup cocoa powder
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg (or 1/3 cup yogurt)
1 tsp vanilla
1 1/4 cup flour
1/4 tsp baking soda
1/4 tsp salt (I omitted)
1/2 c. shredded zucchini (squeeze extra water out of zucchini with paper towel or clean dish cloth)
1/2 cup chocolate chips 

1. Heat oven to 350 degrees and line a large cookie sheet with parchment.
2. Melt butter in microwave just until melted. Let cool about 5 minutes in the fridge (so it doesn't cook the egg and melt the chocolate chips). Stir in both sugars and cocoa powder until combined. Add egg (or yogurt) and vanilla.
3. Mix in flour, soda, and salt until smooth and then add the zucchini and chocolate chips, stirring until combined.
4. Using a medium cookie scoop, drop onto prepared cookie sheet and bake for 8 minutes. Let cool on cookie sheet for about 5 minutes before removing to a cooling rack to cool completely.
5. Store in an airtight container or freeze for longer storage.

banana zucchini bars.

If you grow zucchini in your garden, you might have zucchini growing out of your ears like we do. If so, here is a perfect & easy dessert recipe to use some of that zucchini (and also those spotty, overripe bananas!). Not to mention these bars are super moist and delicious. The original recipe calls for all zucchini so you could easily do all zucchini or all bananas.

~

banana zucchini bars from jam hands

Ingredients:

1 Cup Zucchini, grated

1 Cup Banana, mashed3/4 Cups Butter, softened
1/2 Cup Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cups Flour
1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Cup Chocolate Chips

Directions:

1. Preheat oven to 350° F. 
2. Cream butter, sugar, eggs, and vanilla.
3. Add dry ingredients.
4. Add zucchini, mashed banana, and chocolate chips.
5. Grease a 9×13 inch pan and pour the batter in. Bake for 35-40 minutes.

cookie dough frosted fudgy brownies.

I cannot even describe how wonderful these brownies are- they are so rich and dense and moist and chocolate-y and just plain amazing. It starts with a homemade brownie recipe that mimics a box brownie mix and is topped off with safe-to-eat cookie dough frosting. Just take my word for it- these gems are worth all the calories I didn't calculate ;)

cookie dough frosted fudgy brownies 

by mel's kitchen cafe & mel's kitchen cafe

Fudgy Brownie Ingredients:

10 tablespoons (1 1/4 sticks or 5 ounces) butter
1 1/4 cups sugar
3/4 cup plus 2 tablespoons unsweetened cocoa powder (natural or Dutch-process)
1/2 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs
1/2 cup all-purpose flour

Cookie Dough Frosting Ingredients: 

1/4 cup butter, softened
1/4 cup brown Sugar
1/8 cup (2 tbsp) granulated sugar
1-2 tablespoons milk
1/2 teaspoon vanilla extract
6 tbsp cup all-purpose flour
pinch of salt
1/2-1 cup semisweet chocolate chips

DIRECTIONS

1. Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides (if you are going to cut all the brownies at once). 
2. For the brownies, combine the butter, sugar, cocoa, and salt in a medium microwave-safe bowl. Microwave for one minute intervals, stirring in between, until the butter is melted and the mixture is smooth. Set the mixture aside until it cools slightly (is warm to the touch not hot). It will look gritty but it will become smooth once the other ingredients are added.
3. Stir in the vanilla with a wooden spoon or rubber spatula. Add the eggs one at a time, stirring vigorously after each one. When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer, then beat vigorously for 40 strokes with the wooden spoon or a rubber spatula. Spread evenly in the lined pan.
4. Bake until a toothpick inserted into the center emerges slightly moist with batter, 20 to 30 minutes. Let cool completely on a rack. I put them in the refrigerator to cool quickly. :)
5. For the cookie dough frosting, in a small bowl, cream butter and sugars until light and fluffy. Beat in milk and vanilla. Gradually add flour and salt. Stir in chocolate chips. Drop by tablespoonfuls over cooled brownies; carefully spread over top. If the brownies are cool enough, you shouldn't have trouble getting the frosting on successfully. The original author suggests to slightly wet hands and pat the dough down gently so it doesn’t pull up the brownies. Cut into squares. Store in the refrigerator. They taste AWESOME cold.

Recipe Credit:

 http://www.melskitchencafe.com/cookie-dough-topped-brownies/

&

http://www.melskitchencafe.com/the-best-fudgy-brownies/

flourless chocolate chip cookies.

I finally found a chocolate chip cookie recipe that contains only whole foods. I have no issue making (or eating) a good old fashioned chocolate chip cookie with lots of butter, all purpose flour, and granulated sugar but this sounded like a fun and healthier recipe to try. I am also going to be trying another whole food recipe with my friend, Hannah - sweet potato brownies!

You should definitely check out more recipes on http://mywholefoodlife.com/ - I am so excited to try more of her recipes!

Ok, back to the recipe. Oh and you might even have some of these ingredients on hand already! These chocolate chip cookies contain honey OR maple syrup, cashews, vanilla, sea salt, and lots of chunky dark chocolate. That's it, I promise! 

~

flourless chocolate chip cookies from my whole food life

Ingredients

• 1 1/2 cups cashew butter*
• 1/4 cup + 1 Tbsp honey or maple syrup
• 1 tsp vanilla extract or ground vanilla beans
• 1/4 tsp sea salt (omit if cashew butter is already salted)
• 1/3 heaping cup dark chocolate chips or chunks

Instructions

1. Preheat oven to 350 degrees
2. In a food processor, combine all the ingredients, except for the chocolate.
3. Mix it all up until it looks like dough.
4. Stir in the chocolate chips.
5. Drop cookies onto a lined baking sheet. 
6. Bake for 8-10 minutes.
7. Let cool completely before removing from the cookie sheet. 
8. Store in an airtight container or in the freezer for longer keep.

*I made my own using 2 cups of plain cashews. Easily grind them up in a food processor for about 5 minutes or until it is butter-like consistency.

Recipe Credit: http://mywholefoodlife.com/2014/04/21/flourless-chocolate-chip-cookies-2/

pb marshmallow chocolate chip bars.

an easy, ooey gooey cookie bar recipe that will be sure to please any crowd! 

Here's some real life proof as to why you should make these now...

Proof 1: I sent these to work with Grant and he said they disappeared by 10 AM.

Proof 2: He doesn't usually like pb/chocolate desserts but he gobbled these up.

Proof 3: These took minutes (not hours) to throw together and bake.

Proof 4: Do I even have to say it? Peanut butter + chocolate + marshmallows are always, always, always best friends!

~

pb marshmallow chocolate chip cookie bars

 from back for seconds blog

Ingredients

• 1 cup unsalted butter (softened)
• 3/4 cups creamy peanut butter
• 1 cup brown sugar (packed)
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2 1/4 cups all purpose flour
• 2 cups semi sweet chocolate chips
• 1 1/2 cup mini marshmallows

Directions

1. Preheat oven to 350 degrees
2. Cream together butter, peanut butter, and sugars
3. Add eggs and mix again
4. Gradually mix in salt, baking soda, and flour just until incorporated, do not over mix
5. Fold in marshmallows and chocolate chips
6. Pour into 9x13 inch pan (lined with parchment or greased well)
7. Bake for 20 minutes or until lightly browned on edges, do not over bake
8. Center may look jiggly from marshmallows but I promise it will set after it cools
9. Cut into squares and store in tightly sealed container

    

cake batter chocolate chip cookies.

Happy baking...err...spring break to me!

In honor of these wonderful 2 weeks I get off from work, I went to the store and got all the essentials for the week which includes but is not limited to, sprinkles, chocolate chips, birthday cake Oreos, brown sugar, and butter. You cannot forget the butter. 

I made up a list of recipes I wanted to bake and got started right away! 

These colorful, cake batter-y, chocolate-y gems were first on my list. Thank you Sally's Baking Addiction :)

They were super easy to whip up and unbelievably delicious. 

The recipe yielded about 38 cookies for me. 

With this, each cookie has roughly 18 grams of carbohydrates :)

Ingredients:

1 and 1/4 cup all-purpose flour
1 and 1/4 cup  yellow or vanilla boxed cake mix
1/2 teaspoon baking soda
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
1/2 cup granulated sugar
1/2 cup light brown sugar
1 egg, at room temperature
1 and 1/2 teaspoons vanilla extract
1/2 cup chocolate chips

1/2 cup white chocolate chips
1/4 cup sprinkles

What to do:

1. In a large bowl, sift together flour, cake mix, and baking soda. Set aside.
2. Using a hand mixer or a stand mixer fitted with paddle attachment, cream the softened butter and both sugars together on medium speed until smooth. Add the egg and mix on high until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed. Add the vanilla and beat on high until combined. Add the flour mixture to the wet ingredients and mix on low-medium speed until just combined. Add the chocolate chips and sprinkles. Mix on low until the add-ins are evenly disbursed.
3. Cover tightly with plastic wrap and refrigerate dough for at least 2 hours, or up to 3 days. This step is mandatory. The dough is fairly sticky, so chilling the dough is required in order to avoid the cookies from spreading too much. If you chill longer than 2 hours, make sure you roll the cookie dough into balls after the 2 hour mark. Place dough balls on a plate, cover tightly, and store in the refrigerator until ready to bake.
4. Once dough has been chilled, preheat oven to 350F degrees. Line two large cookie sheets with parchment paper or silicone baking mats.
5. Scoop rounded balls of the cold dough onto baking sheet, use about 1-1.5 Tablespoons of cookie dough per cookie. 
6. Bake the cookies for 9-12 minutes or until edges are slightly browned. Mine took about 9-10 minutes. The centers will still appear very soft, but the cookies will set as they cool. 
7. Allow the cookies to cool on the baking sheet for 4 minutes and transfer to a wire rack to cool completely. 
8. Cookies stay fresh in an airtight container at room temperature for up to 7 days.

Recipe Credit: http://sallysbakingaddiction.com/2012/12/09/recipe-round-2-cake-batter-chocolate-chip-cookies/

Stay tuned for more of my spring break recipes!

healthy peanut butter, chocolate chip, banana muffins.

I just love muffins, especially banana chocolate chips ones. 

Then they got even better...banana, chocolate chips, AND peanut butter!

SAY WHAT!? 

It's true and totally possible.

And they are even kinda healthy. They are made with honey instead of granulated sugar. They contain no butter or oil.  And they include high protein greek yogurt!

Those ripe bananas are totally calling your name. (I can hear them!) 

Get baking!

ingredients:

2 ripe large bananas, mashed with no chunks
1/4 cup honey 
1/4 cup dark brown sugar (I used light brown sugar)
1/2 cup yogurt (I used vanilla greek yogurt)
1 large egg
1/3 cup milk (any kind)
1/2 cup creamy peanut butter (non-oily natural works)
2 teaspoons vanilla extract
1 and 3/4 cups white whole wheat flour (or an even mix of whole wheat + all-purpose)
1 teaspoon ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt

1/2-1 cup chocolate chips (you decide)

directions:

1. Preheat oven to 425 F degrees. Spray 12-count muffin pan with nonstick spray or line with muffin cups. Set aside.
2. In a medium bowl, whisk the mashed bananas, honey, brown sugar, yogurt, egg, and milk together until combined.  Whisk in the peanut butter and vanilla extract until smooth and thick. Set aside.
3. In a large bowl, whisk the flour, cinnamon, baking soda, baking powder, salt, and chocolate chips together.  Pour the wet ingredients into the dry ingredients and lightly whisk until combined.  Try not to overstir the muffin batter or your muffins will have a tough (not soft) texture. Stir as little as possible until no flour pockets remain.
4. Fill the muffin cups practically all the way to the top. Between 3/4 full and all the way full. Bake for 5 minutes at 425F degrees. 
5. Keeping the muffins in the oven, reduce the oven temperature to 350F and continue to bake for 12 more minutes or until a toothpick inserted in the center comes out clean.  

**Thank you Sallys Baking Addiction for yet another addicting recipe :) **